Haggis neeps and tatties pie
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (2)

Haggis neeps and tatties pie

NUTRITION · PER SERVING120M COOK
CAL 100%·PRO 100%
CARBS 337G49% OF CAL
23G FIBER260G OTHER53G TOTAL SUGAR
FAT 138G45% OF CAL
56G SAT82G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Scottish pie filled with haggis, beef broth, and topped with mashed potato and swede. Hearty and warming, ideal for Burns night or winter evenings.

mainbritishcasserole
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Nutrition & ingredients

Ingredients

serves 3
  • For the shortcrust pastry
  • 600 g | 1lb 3oz plain flour (plus more to dust)
  • 200 g | 7oz cold butter (cubed)
  • 50 g | scant 2oz cold vegetable shortening
  • 1 large egg (lightly beaten)
  • 1/2 tsp salt
  • ice-cold water (as needed (about 60ml))
  • or use store-bought shortcrust pastry
  • <br>
  • For the filling
  • 2 tbsp olive oil
  • 1 large onion (finely diced)
  • 2 cloves garlic (minced)
  • 500 g | 1 lb 1oz Macsween Haggis (crumbled)
  • 250 ml | 1cup hot beef stock
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp plain flour
  • a little freshly grated nutmeg
  • 1 bay leaf
  • salt and pepper to season
  • For the topping
  • 750 g | 6 large Maris Piper potatoes (peeled and cubed)
  • 1 large swede (turnip, peeled and cubed)
  • 4 tbsp unsalted butter (divided)
  • whole milk (as needed)
  • -
  • 4 tbsp unsalted butter (melted, to brush over pies)
  • 1 tbsp flat leaf parsley (very finely chopped)
PREP
60M
SODIUM
2228MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.